Cranberry Wild Rice Meatballs with Lingonberry Preserves
A Swedish-style meatball with wild rice and dried cranberries simmered in a zesty cream sauce and served with lingonberry preserves.
| Meatballs: | Cream Sauce: |
| 1 pound ground beef | 2 cups chicken broth |
| 1/3 cup cooked wild rice | 1 cup heavy whipping cream |
| 1/4 cup dried cranberries | 1/4 teaspoon allspice |
| 1/4 cup minced onion | 1/8 teaspoon nutmeg |
| 1 teaspoon salt | 3 tablespoons cornstarch |
| 1/4 teaspoon allspice | 1/4 cup water |
| 1/4 teaspoon black pepper | |
| 1/8 teaspoon nutmeg | Garnish: |
| 1/8 teaspoon curry powder | Lingonberry Preserves |
| 3/4 cup bread crumbs | |
| 1/4 cup water | |
| 1 egg |
To prepare meatballs, combine all ingredients; mix well. Shape into 1 1/2 to 2-inch balls; place in shallow baking pan. Bake in 325 degree oven for 30 minutes.
While meatballs are baking, make Cream Sauce. In saucepan, combine chicken broth and whipping cream; over low heat, heat just to simmer. Stir in allspice and nutmeg. In small bowl, combine corn starch and water; stir until smooth. Stir into cream mixture; simmer.
After 30 minutes, remove meatballs from oven; transfer to 13×9-inch baking pan or oven-proof serving dish. Pour cream sauce over meatballs; cover with foil. Return meatballs to oven and continue baking for 30 minutes. Serve with Lingonberry Preserves. 4 servings